Known in households throughout this country for his work on Masterchef,Michel Roux’s French desserts have always inspired me…especially loved watching his profiteroles being made. You can scarcely turn on the TV these days without seeing the him giving a flamboyant demonstration. For my second bake for Bake-A-thon, I thought of being a little ambitious…oops!! Keeping my fingers crossed, till my creations are ready.
Check my fellow bloggers on day 2:
5 tbsp butter
100g sifted plain flour
200 ml water
eggs 2 beaten in a separate bowl
Strong pair of hands for stirring 🙂
Preheat the oven to 200 degrees C. In a saucepan put water and butter and bring to boil. Move your saucepan from heat. Add in flour, little at a time and here starts the work out…STIR!!! Let the mixture cool for some time( I let it cool for 10 mins) lest the eggs will cook.Add in the beaten eggs in small portions and BEAT!!! Phew!! transfer this mixture to a piping bag and pipe balls on a greased pan at a distance. Bake these for 20 -25 mins till golden brown. Bring them out and transfer on cooling rack. Make a small hole in one side of each profiterole with a skewer to let out the steam. Grab a cup of coffee till these gems cool on your cooling rack.
Whipping cream 200 ml
coffee essence 2 tsp( I like it lightly essenced)
Icing sugar 1 tablespoon( I like it sweet)
Softly whip the cream, sift in the icing sugar and mix coffee essence. Pipe the cream into each Profiterole.
75 g plain chocolate
1 tbsp butter
2 tbsp water
Gently melt everything in a saucepan until smooth.
Arrange the profiteroles into serving dish. Pour over the sauce and serve!!! Please rate it, if you like it:)